Grilled Salmon, Ice Cream Profiteroles, Roast Pork With Herb Stuffing, Potatoes Byron
This was a great demo -- the food was so good. I love mustard, and I love pork. Freshly made ice cream is much better than storebought.
The pork is a rib roast. The herb stuffing is made from a mixture of pureed herbs (sage, savory, tarragon, and parsley) and coarse mustard (whole seeds of mustard). Make an incision close to the bone and put in a good layer of the stuffing. Roast for an hour (for the piece he had, about 3 kilograms or so, 1.5 inches thick) at 200-220 C. The mirepoix (carrots, onions, shallots, garlic) go into the roasting pan and the rib roast is set on top for the last 15 minutes. If you decide to put the stuffing on the outside of the meat, you should cover it after a crust has formed to prevent the crust from burning. Test for doneness.
After the roast comes out, the roasting pan is placed on the stove to continue cooking and browning. You can add some veal stock and water, and strain for a sauce.
GRILLED SALMON
I won't go into too much detail on how to grill the salmon, other than say that the grill needs to be very hot and clean. Don't over cook the salmon -- two minutes on each side (assuming about 1.5 inches thick), flipping every minute is sufficient to create the cross-hatching. Finish in the oven with fairly low heat to desired level of doneness.
The sauce is essentially lemon juice with butter. A LOT of butter. 200 grams, to something like the juice of half a lemon and 50 ml. of water. Bring the lemon juice to a boil and add the butter, (this is important) a little at a time, constantly whisking until the butter is incorporated before adding the next pat. Season to taste. Add the chives at the last moment before serving, as the heat will make them turn yellow if you cook them too long.
POTATOES BYRON
This is essentially mashed potatoes, shaped so you have a little hole in which to put a white sauce and sprinkle grated cheese (gruyere, in our case), then bake. It's quite good. A few things about mashed potatoes -- you need the potatoes to be still HOT when you add the butter and cream, otherwise it's not as good. In this case, we also add egg yolks so that the potatoes will brown nicely in the oven. Also, mashed potatoes lose their stickiness when you add butter.
Other practical notes -- you want to cut up the potatoes into equal size chunks so they cook evenly and finish at the same time. Also, after you cut the potatoes, you want to rinse them, to remove any excess starch (otherwise, when you boil them, the water will be cloudy).
ICE CREAM PROFITEROLES
I won't describe how you make these, but I learned that ice creams and sorbets are simply
ice cream = dry ingredient (flavoring, fruit, etc.) + dairy product
sorbet = dry ingredient + water + sugar
In our case, chef made vanilla ice cream from cream, milk, fresh vanilla, egg yolks, and sugar. The mixture is cooled, and put into an ice cream maker. The ice maker does two things simultaneously -- (1) freezes the mixture and (2) mixes it. If you don't have an ice cream maker, you can do this by hand, by it's quite time/effort intensive, as you have to keep moving back and forth between the freezer and mixing it up.
Fresh ice cream is incredibly good, though. Chef also made chantilly cream and chocolate sauce to go with it. I think I ate 3 scoops all by myself. :)
posted by chezdavid @ 9:29 AM
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